Wednesday, November 4, 2009

Spaghetti Squash with Slow Roasted Tomato Sauce

Now that summer is over we are back to the tasteless, anemic, tomatoes from the grocery store. Sigh. I wanted to make a tomato sauce to go with a recently purchased spaghetti squash, but knew that the tomatoes this time of year leave something to be desired. Enter slow roasting. I was amazed--this process brought out more flavour than I ever could have imagined. Combined with the vermouth, this sauce is bursting with tomatoy goodness and is the perfect complement to the flavour and texture of the squash. Obviously, this recipe needs a bit of planning. I roasted the tomatoes the day before and kept them in the fridge until I needed them.

INGREDIENTS
- 1 spaghetti squash
- 6 large tomatoes, cut into wedges
- 8 garlic cloves, unpeeled
- olive oil
- seat salt
- 1 tbsp olive oil
- 1 leek, light green and white part, thinly sliced
- 1 tomato, small dice
- 1 cup vermouth (plus a few generous splashes)
- 1 tsp basil
- salt and pepper taste

METHOD
1. Slow Roasted Tomatoes: Preheat oven to 225 degrees. Gently toss tomato wedges and garlic cloves in a bit of olive oil and spread out on a baking sheet lined with parchment paper. Sprinkle with sea salt. Bake for 3.5 to 4 hours, until well-roasted, wrinkly, but still with a moist centre. Peel the garlic and chop.
2. Roasted Spaghetti Squash: Cut a small hole in the squash to let steam escape. Roast at 375 degrees until soft to the touch. This will depend on how big you squash is, but generally about 1.5 to 2 hours. Cut open, let cool a bit, then remove squash strands with a fork. Toss in a bit of margarine and season with salt and pepper.
3. Sauce: Heat oil over medium heat. Add leeks and saute for a few mins, until softened. Add a generous splash of vermouth and cook for a few mins more, until nice and soft. Add more vermouth, if needed. Add roasted tomatoes, roasted garlic, diced fresh tomato, and 1 cup of vermouth. Let simmer for 10 mins or so, until sauce is thick. Season to taste with salt and pepper. Serve over squash.

21 comments:

mission table said...

Thanks for some nice advice! I also don't want the taste of tomatoes after summer. It is like they were forced to ripe.

Bryn said...

What do you cut the hole in the squash with?

I'm Philippa O said...

i really really want to try spaghetti squash, it looks so weird! but it's not something you see often in australia

Lauren said...

Believe it or not, I have yet to try spaghetti squash. I've been meaning to for quite some time now, and this sounds like the perfect first recipe for me to make! I love the idea of slow roasting the tomatoes to bring out their flavor.

Tracy Warner said...

Oh, I want roast something now. This sounds awesome.

Q: How much fresh diced tomatoes did you add the second time around?

Thanks!

Linda B said...

Another beautiful presentation. I wish there was a Vegan Top Chef competition. Maybe you would enter and we could all watch you cook. I never have vermouth in the pantry, could I substitue white wine?

Noelle said...

Wow! What a beautiful dish! Found you though someone's comment about your blog at www.thekindlife.com.

Bianca said...

The vermouth sounds like a nice touch! It's a shame that spaghetti squash and tomatoes can't be in season at the same time!

us said...

This sounds awesome! I've been wondering what to do with that last farmers market spaghetti squash.

Gena said...

Delicious as always!

Anonymous said...

Where would you find spaghetti squash?

Bob B said...

Wow, this was fantastic. Had to plan ahead a bit, but it was well worth it.

Sophia.Pflieger said...

Roasting turns tomatoes into magical things.
I'm always looking for new ways to prepare spaghetti squash, this way certainly takes the cake!
http://whatyourmommadidntknow.blogspot.com/

blessedmama said...

Don't know why no one has commented on this yet. Looks delicious. I love spaghetti squash. Good job, VeganDad.

Bob said...

Did you use sweet or dry Vermouth? I used sweet when I tried it, which turned out great.

Mary said...

Aha! I've had a spaghetti squash on the shelf for a while, and now I know what I'll do with it.

Great post on Crazy Sexy Life, by the way!

Vegan Dad said...

Bob,
I used dry, so it's good to know both work well.

Vegan Dad said...

Anon,
Spaghetti squash are in abundance in the grocery store here in Ontario. Not sure about elsewhere.

Vegan Dad said...

Linda B,
White wine would work, but the vermouth really is better.

Tanya said...

Wow, that looks great and I happen to have gotten a spaghetti squash at last week's farmer's market. I will definitely have to try this!!

Sylvia said...

I keep Vermouth for this recipe only! I also love roasted garlic in it.. ohh that makes the sauce so good! :)
-Sylvia
Citizen Signature